Wednesday, April 12, 2006


An all-white Tuscan salad: fresh mozzarella, slivers of raw fennel, and celery hearts dressed in olive oil, lemon juice, salt, and pepper. Not genius, certainly, but also not something I would have thought of on my own. Excellent, and very refreshing.

Jeez. I keep hyping this cookbook. I ought to point out that I like this one at least as well.